Treo Pheasant Stew
photo by teresas
- Ready In:
- 2hrs 45mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 3 (14 ounce) cans chicken broth
- 1 1⁄2 lbs pheasants
- 1 cup onion, diced
- 1 1⁄2 cups potatoes, diced to 1/2 " - 3/4-inch
- 1 cup celery, diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 2 cups carrots, sliced
- 1 (14 -15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 cup spicy tomato salsa
- 1 (3 -3 1/2 ounce) can green chilies, chopped, do not drain
- 1⁄4 cup fresh cilantro, chopped
directions
- Remove all skin and any visible fat before cooking.
- Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender.
- Remove pheasant with slotted spoon. Let cool.
- Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender.
- Cut pheasant from the bones and add to the stew.
- This can be thickened and dumplings put on top for a main dish.
- I use the legs and the thighs of the Pheasant.
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Reviews
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The pheasant soup turned out excellent! I started by making my own broth with the pheasant, some onions, carrots, garlic & celery. Simmered it for about 2 hrs. Then pulled out the pheasant and strained the rest to just keep the broth. I added some chicken paste to the broth for a little more flavor. Let the pheasant cool a bit and then shredded it. Added the rest of the ingredients back to the stock and pheasant (minus the potatoes & corn) and let it simmer until the veggies were done. We wanted more of a soup than a stew and this was perfect! When serving, I also added some wild rice & quinoa to my soup bowl. (the Uncle Ben's kind that cooks in 90 seconds in the microwave) Delicious! I will definitely make this again. Next time I'm going to try some drop dumplings in it before serving. Thank you the-cat-did-it for sharing this awesome recipe!!!!
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4/2/07 What a wonderful spicy flavor for a pheasant dish. I used the whole bird and a spicy hot salsa. I did put dumplings on top using the dumpling part of recipe #97590. Everything went together with ease. I have lots of leftover's so next time will serve with sour cream, green onion, and shredded cheese to see how that works. Thanks, the-cat-did-it for posting.Update 4/9/07 Made this from the leftovers the other day and they were excellent!!! I used sour cream, cilantro and shredded cheese, what a great tasting dish. Thanks, once again the-cat-did-it. I'm so glad it's your cat and not mine cuz she's always in trouble.
RECIPE SUBMITTED BY
Love to cook, love to eat.